LAS BRAZA'S MEXICAN GRILL
8159 WOODVILLE HWY
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 9/9/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Accumulation of water on floor in front of walk in cooler door.
- 10-14-5:Basic - Ice bucket stored on floor not inverted between uses.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provided employee with hand wash sign during inspection.
- 42-01-4:Basic - Observed wet mop stored in bucket not allowing to properly air dry at dry storage area.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed salsa 93F in walk in cooler at 3:15. Per employee cooked and cooling since 11:00. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 85F and shredded chicken 83F in hot hold cabinet at 3:30. Per employee held since 11:00. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at kitchen area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep area. Employee stored paper towels during inspection. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink in prep area. Employee stored soap during inspection. Corrected On-Site
Food safety inspection conducted on 9/9/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 3/27/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked while still wet.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Oberved 3 compartment sink at bar set up rinse, wash and dump sink. Not correct order and no sanitizer.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and knives stored with food contact side up.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice stored in non food grade bags in walk in cooler and on hot hold line in kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen prep area. Employee restocked. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook in kitchen and one server over 60 days with no training.
Food safety inspection conducted on 3/27/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 1/17/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler and accumulation of grease on hood at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed three raw chicken tenderloins 46F in some parts on top of make table at cook line at 1:30. Per manager since 11:30. Manager covered chicken so it can properly maintain cold temperature. New temperature at 2:00: 40F. Corrected On-Site
Food safety inspection conducted on 1/17/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).